Chocolate Peanut Butter Hearts

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Peanut Butter Hearts are an easy dessert that you can make at home, using only 5 ingredients! This version is naturally dairy-free when you use vegan chocolate chips, and is a fun activity to make at home with kids.

chocolate peanut butter hearts on parchment paper

Ingredients You’ll Need

What’s in a peanut butter heart? A store-bought egg has WAY more than 5 ingredients, but for this homemade version you can use items that you probably already have in your pantry.

Here’s what you’ll need:

  • Peanut butter
  • Coconut flour (adds thickness)
  • Maple syrup
  • Salt
  • Dark chocolate or chocolate chips

That’s it! You can stir together the filling in just minutes, and then you can make the cute heart shapes.

Note: These heart shapes are perfect for a holiday like Valentine’s Day or an anniversary, but I’ve also got you covered with Peanut Butter Eggs if you want a version for Easter. You could make tree shapes or pumpkin shapes, too!

Prefer a date-sweetened option? Check out my date-sweetened peanut butter pumpkins, as well.

How to Make Them

To make these Peanut Butter Hearts, you’ll first stir together the peanut butter filling. In a small bowl, combine the peanut butter, coconut flour, maple syrup, and salt.

mixing together peanut butter filling

I’m using a creamy, all-natural peanut butter in this recipe, with a drippy texture. You may get slightly different results if you use a thicker peanut butter, but the good thing about this recipe is you can always adjust the ingredients as you go. (And taste test, too!)

There are two ways you can make the heart shapes.

The first way is to use a heart-shaped cookie cutter placed on a piece of parchment paper. Pinch off a chunk of the peanut butter filling, and press it into the heart shape, pressing it evenly towards the bottom.

batter pressed into heart shaped cookie cutter

You can make the filling as thin or thick as you like this way, but it might not be perfectly smooth on top. Repeat with the remaining batter.

The second way to make the heart shapes is to roll the entire batch of peanut butter filling between two sheets of parchment paper, similar to making a batch of sugar cookies.

hearts cut out of rolled dough

Use the heart-shaped cookie cutter to cut out as many shapes as you can. Then you can roll out the remaining dough again, and repeat the process until you’ve made as many hearts as possible.

Depending on the size of your cookie cutter, you may get anywhere from 8 to 12 hearts out of this batch. If you need to make more, feel free to double the recipe.

Carefully arrange the hearts on a large plate or baking sheet lined with parchment paper, then place them in the freezer to firm up. This can take 20 to 30 minutes.

When the peanut butter hearts feel firm enough to pick up, you can spread melted dark chocolate on top. I coat both sides while the hearts are sitting on the parchment paper, so they will easily release later.

melted dark chocolate spread on hearts

Note: There’s no need to be perfectly about coating these hearts in dark chocolate. I’m usually too lazy to try to get the sides coated, so I just do the top and bottom. My family is perfectly satisfied with these that way, but feel free to let these chill in the fridge and then coat the sides, if you’d like to.

For an extra-delicious treat, top them with a little coarse sea salt, too! I love the sweet and salty combination.

chocolate hearts topped with salt

The chocolate might solid soon after you add the chocolate, since the peanut butter hearts will already be cold, but I like to place them in the freezer for another 10 minutes or so, just to make sure the chocolate firms up.

Serve these cold from the fridge, as they will soften if you leave them at room temperature too long.

peanut butter heart cut in half on plate


Wondering if you can use a different ingredient? Here are my suggestions below.

Need to replace the coconut flour? I’ve successfully made these using 1/4 cup of almond flour instead. I imagine 1-2 tablespoons of oat flour might work, too.

Need to replace the peanut butter? You can make these with almond butter, cashew butter, or sunflower seed butter instead.

Want a naturally sweet chocolate coating? Try the 3-ingredient topping on my Chocolate Peanut Butter Bars instead. You can stir it together fast!

decorated hearts cooled on the pan
chocolate peanut butter hearts on parchment paper
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4.85 from 13 votes

Chocolate Peanut Butter Hearts

Homemade peanut butter cups are made with just 5 ingredients. They're dairy-free and the filling is naturally sweetened with maple syrup, for a vegan dessert.
Course Dessert
Cuisine American
Keyword peanut butter hearts
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 10
Calories 138kcal


  • 1/2 cup all-natural creamy peanut butter (136 grams; or other nut butter)
  • 1 tablespoon coconut flour (7 grams)
  • 2 tablespoons pure maple syrup (39 grams)
  • 1/4 teaspoon of salt (2 grams; optional)
  • 1/2 cup dark chocolate chips* (89 grams)
  • coarse sea salt, for topping (optional)


  • In a large bowl, combine the peanut butter, coconut flour, maple syrup, and salt. Stir until a thick, smooth batter is created. It should have a texture similar to a soft play-doh.
    mixing together peanut butter filling
  • You can make the peanut butter hearts 2 ways. The first way is to line a baking sheet or plate with parchment paper and place your cookie cutter of choice on top of it. Use your hands to pinch off about a tablespoon of the peanut butter dough and press it into the cookie cutter, using your fingers to press the dough evenly into the shape. Feel free to use more or less batter to create the thickness you want. (This will vary depending on the size of your cookie cutter.) Use your fingers to gently press the dough into the lined baking sheet as you pull the cookie cutter upwards, releasing the dough from the cookie cutter. Repeat with the remaining batter, filling the pan, then place them in the freezer to set.
    batter pressed into heart shaped cookie cutter
  • The other way to make the heart shapes is to roll the entire batch of peanut butter filling between two sheets of parchment paper. Use a cookie cutter to cut-out as many shapes as you can, then remove the excess, leaving the cut-out hearts on the parchment paper. Repeat with the remaining dough, and transfer the parchment paper to a large baking sheet. Place the pan full of hearts in the freezer to set until firm, about 20 minutes.
    hearts cut out of rolled dough
  • To prepare the chocolate coating, melt the dark chocolate chips. Remove the heart-shaped peanut butter dough from the freezer, and then spoon the chocolate over the tops of the hearts. Smooth the tops quickly, as the chocolate may start to harden as it touches the cold peanut butter cups. Flip the hearts over and coat the other side. I don't worry about coating the sides of the hearts (it can be a messy undertaking) but you can if you want to.
    melted dark chocolate spread on hearts
  • Sprinkle the hearts with coarse sea salt, if you'd like to, while the chocolate is still melted. Then place the pan in the freezer to set, about 10 minutes. Enjoy these hearts cold from the fridge or freezer. (We prefer the fridge for a softer experience.) They can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
    chocolate hearts topped with salt


Nutrition information is for 1 of 10 pieces. This will vary based on how many pieces you get from this recipe. This information is just an estimate, and not a guarantee.
Most dark chocolate brands I’ve seen are naturally dairy-free and vegan, but be sure to check the label to ensure they are dairy-free if that is important for you. See the full post for a homemade chocolate coating instead.


Calories: 138kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 150mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

If you try these Peanut Butter Hearts, please leave a comment below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite Valentine’s Day Treat?Β 

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U know what’s funny… I was going to try to make Reece’s pieces I’ve cream tart for Valentine’s Day. And was thinking of experimenting with ur trick of coconut flour and peanut butter (mixed in with banana ice cream) as the filling. I hope it works. Because you’re right. Those reeces pieces eggs u made were epically amazing.

Jess @ Crunchy Hot Mama

Oh man these sound delish! I love all your easy and amazing recipes that you make. My hubby loves those little cups and this will be a perfect way to fill his sweet tooth without all the junk πŸ˜‰ Thanks for a tasty recipe!

Laura ~ RYG

You know, I’ve never ever ever met a man who didn’t swear by peanut butter! In college, I used to run these tests where I’d lay out 4 or 5 samples on peanut butter on spoons and see which what peanut butter was the guys favorite. The winner (as my hypothesis stated) was Peter Pan Peter Butter. Then I got married. He’s a Reese’s addict! He pounds a few a day, yikes. This is such a better alternative now that he’s trying to eat healthier and keep his bad cholesterol down. Thanks!!!!!!


I’ve been meaning to pick up some cookie cutters for my needle felting, this is another excuse to buy them!

Joslyn Benoit

I love this! I’m a huge peanut butter and chocolate fan! I have the cutest bunny silicone molds, and I think I’m going to try this recipe out in them. They would be so cute and perfect for Easter this year! And I’m sure my son(who’s 2 1/2) won’t complain about testing these out either! haha

Lisa F

I, too, have a Reese’s addict as a husband. Thankfully, he only buys them occasionally and has learned that we will buy them for holiday treats. NOW, I have some that I can eat, too! Yuuuuum! Can you figure out how to make a healthier version of the Butterfinger ones? =)

Lisa F

So then to make “Butterfinger cups”, I would make your Butterfinger-like recipe, and crunch up some to mix back into the pb filling for this recipe and then coat in chocolate?

    Megan Gilmore

    That sounds delicious! I haven’t tried it myself, but do let us know how it goes if you try it!


Do you think it would work to make these into bites with the chunks rolled in? Or is the peanut butter part too mushy to hold together?


All I can say is WOW! These can be very dangerous to have around. Glad I decided to make a double batch. I just shaped mine freehand into a heart shape. Will be making more to give away ( if I can handle parting with them).

Kezia @ Super Naturally Healthy

Ohh i love any sort of truffles and some whiskey too πŸ˜‰ These look super cute – I need a heart shaped cutter now !!!


I’m drooling! Lol Question for you, speaking of treats…I just tried a Hail Merry tart from my local Whole Foods and am in heaven! I really love the taste/texture/finished crust that the tarts have and have been struggling to find a Paleo pie crust recipe. Any suggestions? I love a more solid traditional-like crust rather than one that is simply pressed in a pan & soluble at room temp. Btw, their Persian lime tart is hands down my Key Lime pie!


This recipe is beyond amazing.


I’m addicted!!! Thank you for the recipe, I just made this and they are almost all gone…


Does this require unsweetened peanut butter?

    Megan Gilmore

    Yes, I always use all-natural peanut butter with no added sweeteners.


What would be a substitute for coconut flour if I don’t have that on hand? Thanks

Allison K

I made these about 10 minutes after finding the recipe. I ended up using half creamy PB and half crunchy PB because that’s what I had on hand, but I like a little crunch. They are so delicious! I’m still not convinced that I managed to wash all the chocolate off my hand from coating them, but it was totally worth it. Thanks for sharing!

Katy K.

I didn’t have a cookie cutter, so I used a spritz cookie press instead! They turned out perfect!!! Thanks for the recipe. πŸ™‚

Margaret @ Simple Fit Foodie

Making these asap! My mouth is watering just looking at those pics!

Wendy Conger

Hi! These look soooo good!!!
Question for you: on your for combining chart I can’t find rice or pumpkin. Where would those fit it in the chart?? Thanks!!


This is delicious! I substituted coconut sugar for maple syrup and added salt as I used unsalted natural organic PB. The dough had the perfect texture and was full of luscious peanut butter-ness. I ended up eating half of the dough prior to melting the chocolate and had to make more dough. Next time, I will be making one batch to make hearts and another batch to have peanut butter dough on hand. Thank you for having amazing nut butter +chocolate recipes πŸ™‚


Making these for a friend who can’t have coconut, I’m going to sub butter for the coco oil. I’m wondering about the coconut flour, it’s such a unique product I cannot think of a substitute! Do you think I could just omit it? Has anyone tried this or does Megan have any thoughts? Thanks!!


Hi Megan,

I loved this recipe so much that I featured it on my best of post, 37 Healthy Valentine’s Day Recipes: Indulge Without The Bulge.
I have used one image and a small quote from this page, and have given full credit to you and linked back to this page.
I would love it if you came and checked it out.

Have a fantastic day!
Katherine from

Aimee Alexander

These are the best – way better than the store-bought, chemical-filled Reeses!


As soon as I saw this on Instagram I added the ingredients to my shopping list and just made them now. So good and so cute! I now understand why you coated each side instead of dunking them in the chocolate. I froze them a bit longer and dunked them – the first few worked great but after about 8-10 the pb dough started to soften making it difficult to hold its shape. So I had to refreeze and it took a little longer but it was worth it! What a fun v-day treat!


Delicious! I used a 1 tablespoon scoop and pressed the dough into the cookie cutter which worked great.


I made one big heart on parchment paper instead of using a cookie cutter and it turned out to have a great wow factor when I brought it out for dessert. It’s so much better than the store bought stuff πŸ™‚ Megan, you are amazing. It’s another hit and best of all,I had all the ingredients. Let’s just say I almost forgot it was Valentine’s Day.

Andrea Dvorak

These are wonderful! I didn’t have cookie cutters, so I just used a knife to cut out hearts – they turned out very handmade looking and cute. I even made my and my sweethearts initials to share with him tonight!
I didn’t make it 5 stars because with the sea salt they were almost TOO salty for me. Next time I would trim that back or leave some without – at least not both sides. πŸ˜‰

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